Lemonade Cake

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5 from 4 votes

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www.theconsciousplantkitchen.com

This Lemonade Cake is a super-simple dessert recipe made with just 4 ingredients, no eggs, no dairy, and a soft and fluffy crumb.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemonade-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time1

cool down1

Total Time2 10

Servings: slices (6-inch cake)

Calories: 297.2kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
⅔ cup Sugar (note 2)
1 cup Lemonade (note 3)
½ cup Light Olive Oil (note 4)

Optional

1 teaspoon Lemon Extract
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 6-inch round cake pan with parchment paper. Oil the side and bottom nicely to prevent the cake from sticking to the pan. Set aside.
In a mixing bowl, whisk the self-rising flour, sugar, and salt if used.
Pour the fresh lemonade, oil, and lemon extract if used. Use a rubber spatula to stir and form a smooth cake batter.
Pour the batter into the prepared pan.
Bake the cake for 50-60 minutes on the center rack of the oven at 350 °F (180 °C), foiling the top of the pan after 40 minutes to prevent the cake from darkening too fast.
Bake until golden brown on top and a pick inserted in the center of the cake comes entirely clean.
Let the cake cool down in the pan at room temperature for 10 minutes, then gently unmold on a cooling rack and cool for 2 hours before slicing.

Notes

Note 1: You can swap for 1 + 1/2 cups of all-purpose flour in which you whisk 3 teaspoons of baking powder. I don't recommend all-purpose gluten-free flour for this recipe, as it will make the cake gummy and dense. The recipe doesn't work with almond flour or oat flour.

Note 2: Or any granulated sweetener you love like unrefined cane sugar or coconut sugar - the cake will be darker.

Note 3: I am using organic fresh lemonade, you can use any lemonade you like, or even try lemon-flavored kombucha if you like this flavor.

Note 4: Any low-flavor oils work like canola oil, or melted plant-based butter.

Note 5: This adds a lovely lemon flavor as lemonade only adds a tiny lemon taste. You can also swap for 1 teaspoon of vanilla extract for a vanilla taste or 1/2 teaspoon of almond extract.

Pan size options: You can also bake the cake in an 8-inch pan. The baking time decreases to 35-45 minutes.

Storage: Store the cake in an airtight cake box in the fridge for up to 4 days.

Nutrition